4-5 lb. frying chicken
1 tsp. salt
1/8 tsp. pepper
1/4 c. cooking oil
1/2 c. chopped onion
1 clove garlic, minced
2 (16 oz.) cans tomatoes
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
2 tbsp. parsley
1 tsp. basil
1/2 tsp. oregano

Wash chicken and pat dry. Season with salt and pepper. Brown chicken in oil. Save 3 tablespoons fat. (Remove chicken). Add onion and garlic. Cook and stir until onion is tender. Add remaining ingredients; stir well.

Add chicken and cover tightly. Cook slowly 1-1 1/2 hours - or until tender. Stir occasionally. Serve with rice or spaghetti.